The cinnamon seeds are to be gathered when they are fully ripe, they must be heaped up in a shady place, to have the outside red pulp rotted, when it turns quite black, then have the seeds trampled or otherwise freed from the decomposed pulp, without injuring the seeds, and well washed in water (just as is done to cherry coffee, before they are made into parchment in the whole shell). Finally, have the seeds[48] well dried in the air without exposing them to the sun, and then put them in on the ground prepared for their reception. In washing the seeds, those that float on the surface should be rejected.
There are five different sorts of cinnamon, viz.:—
| 1st | is called | Panny | Meers | Carundoo. |
| 2nd | Tittha | " | " | |
| 3rd | Kahatte | " | " | |
| 4th | Wallee | " | " | |
| 5th | Savell | " | " |
Of these, the first kind is the best of all, the 2nd and 3rd, although inferior, are peeled likewise, the 4th and 5th are spurious.
The distinction in the cinnamon can be known both by taste, the shape of the leaves on the tree, and an experienced "Challya" man will judge the cinnamon by first sight.
The quality of the bark depends upon its situation in the branch, that peeled from the middle of the bush or branch being the most superior, and classed as 1st sort, that taken from the upper end is the 2nd quality, while the bark removed from the base of the branch, or the thickest end, is the inferior, and called the 3rd sort.
From the cinnamon bark refused in the sorting store of all kinds, in separating the first, second and third qualities and in making bales for exportation, the refuse is collected, and by a chemical process cinnamon oil is extracted, which sells very high, with an export duty of 3s. or l½ rupees on each ounce, exclusive of the British duties payable in England for importation, which is at present one shilling and three pence per pound.[49] Of the cinnamon roots camphor is made, which sells well both in Ceylon and other parts of the world.
Cinnamon, as a medicine, is a powerful stimulant, but it is not much used alone. It is generally united with other tonics and stimulants, but its ordinary use is to mask the disagreeable odor and taste of other medicines. The oil of cinnamon is prepared by being grossly powdered and macerated in sea water for two days and two nights, and both are put into the still. A light oil comes over with the water, and floats on its surface; a heavy oil sinks to the bottom of the receiver, four hours before the light oil separates from the water, and whilst the heavy oil continues to be precipitated for ten, twelve, or sometimes fourteen days. The heavy oil, which separates first, is about the same color as the light oil, but sometimes the portion which separates last has a browner shade than the supernatant oil. The same water can be used advantageously in a second distillation. Professor Duncan informs us that 80 lbs. of newly-prepared cinnamon yield about 2½ ozs. of oil, which floats upon the water, and 5½ of heavy oil. The same quantity of cinnamon, if kept in store for many years, yields 2 ozs. of light oil and 5 ozs. of heavy oil.
Cinnamon oil is obtained from the fragments of bark which remain after peeling, sorting, and packing. It is distilled over with difficulty, and the process is promoted by the addition of salt water, and the use of a low still. The oil thus obtained by distillation is at first of a yellow color, but soon assumes a reddish brown hue. It has an odor intermediate between that of cinnamon and vanilla, but possesses in a high degree both the sweet burning taste and the agreeable aromatic smell of cinnamon. It is heavier than water, its specific gravity being 1.035.
The ripe fruit of this tree yields a concrete oil called cinnamon suet, which was formerly employed to make candles for the Kandian kings. An oil, called clove oil, is also distilled from the leaf, which is said to be equal in aromatic pungency to that made from the clove at the Moluccas.